Health Risks From Eating Raw Cookie Dough

Health Risks From Eating Raw Cookie Dough

A tempting ‘cook’s perk’ for some, but raw cookie dough hasn’t had the kind of  treatment that’s designed to kill germs, so may cause illnesses in people who eat it. The Centers for Disease Control and Prevention (CDC) recently issued a warning about the dangers of eating raw cookie dough, urging us to “Say no to raw dough!“. “When you prepare homemade cookie dough, cake mixes, or even bread, you may be tempted to taste a bite before it is fully cooked,” the CDC said. “But steer clear of this temptation — eating or tasting unbaked products that are intended to be cooked, such as dough or batter, can make you sick.”   It would be easy to just associate the health risks with the inclusion of the raw egg that’s in the raw cookie dough, as this is a well … Read more

E. Coli

E. Coli Outbreak in Scotland, Stronger Food Safety Strategies Can Reduce Food-Borne Illnesses

Proper handling, storage and cooking of venison offers the best protection against food-borne illness, after a recent investigation by Health Protection Scotland found raw venison products have been linked to an E. coli outbreak. E. coli (Escherichia coli) O157 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. According to the Food Standards Agency (FSA), when venison is thoroughly cooked to an internal temperature of no less than 160 degrees, any harmful bacteria are destroyed and the venison is safe to consume. It is critical for food suppliers to ensure their food-temperature safety strategies are optimized to help drive down E. coli and other food-borne illnesses that can fester and grow when food is processed, transported, stored and prepared in improper conditions. Fortunately, temperature-monitoring technologies are smarter than ever before. … Read more